Directions

In large pot sauté onions in butter and oil on medium high heat and set aside. Cut meat into 1 inch cubes, salt, and coat with flour. In same pot brown meat and flour mixture until light brown. Peel and cut potatoes into fourths. Peel and slice carrots into 1/2 inch rounds. Place both vegetables in pot with meat. Add pepper and broth. Wash herbs and tie together with kitchen twine to form an herb bouquet. Place in pot.Bring to a low simmer (do not boil) and cook for 2 - 2 1/2 hours or until desired tenderness.

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